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1
Mark S. commented in this post • almost 3 years ago

Best flour for Detroit Style Pizza

What would you recommend as the best flour to use for Detroit Style pizza? I've got some 00 Caputo but I assume that AP flour isn't ideal. Thanks!

Richard S.
posted almost 3 years ago

0

What's the best brand of canned clams?

I'm working on my clam pie and it's getting pretty good. But, I'm still not too happy with the clam part, which is the most important part. When possible, I use fresh ones, but would also like to h... (more)

Small 2014 11 21 white clam pie  
Thumb raji
Raj Irukulla admin
posted almost 3 years ago

1
Mike Bausch replied to this post • almost 3 years ago

Organic or GMO-free flours

Are there any high-quality flours that are organic or GMO-free? I've seen that King Arthur has organic bread and AP flour, but I haven't seen others brands.

Peter Lewis
posted almost 3 years ago

1
Tony Gemignani replied to this post • almost 3 years ago

Is it better to use regular olive for pizza dough?

Is it true that using regular olive oil is better than extra virgin when making pizza dough? I've seen recipes that have called for both. I've read that using extra virgin can impart a strong flavo... (more)

Joseph H.
posted almost 3 years ago

0
Tony Gemignani replied to this post • almost 3 years ago

neapolitan pizza dough

I bought a bag caputo blue pizzeria. Want to do 3 days cold fermentation at 5° What do you guys think about this neapolitan dough recipe? Which steps should i follow after i remove the dough from t... (more)

marlboro man
posted almost 3 years ago

0
marlboro man replied to this post • almost 3 years ago

Where to find high gluten flour?

I'm trying to find high gluten flour but it's proving rather difficult. I've checked a few supermarkets but they only carry all-purpose flour and bread flour. It's available online, I'm trying to f... (more)

Meg Y.
posted almost 3 years ago

0
Jeff Smoke replied to this post • almost 3 years ago

General Mills All Trumps Flour

I need a formula for a 50lb batch of General Mills All Trumps Flour for a New York style thin crust using fresh yeast. Can someone help?

Christopher R.
posted almost 3 years ago

0
David F. replied to this post • almost 3 years ago

Ten Commandments error?

#8 looks like this should thou shalt "NOT" return thy pizza to the same spot after rotating it.
The master class specifically indicates moving the pizza to the other stone when rotating,or am I read... (more)

David F.
posted almost 3 years ago

0
Mark Evenson replied to this post • almost 3 years ago

Immersion Blender

What is an immersion blender? (p.4 in The Pizza Bible) What does it do?

Bill O.
posted almost 3 years ago

0
Mark Evenson replied to this post • almost 3 years ago

Avoiding thin spots when stretching dough

About half the time, I'm getting thin spots in my dough when I'm making pizzas. What are some things I can do to avoid this? Most of the time it doesn't turn into a tear, but I'd like to get my piz... (more)

Erik P.
posted almost 3 years ago